Orange-Glazed Coffee Cake - cooking recipe

Ingredients

1 (1/4 ounce) package active dry yeast
1/4 cup warm water, 105-115 degrees
1/2 cup warm milk, same temp
1/2 cup fresh orange juice
1/2 cup sugar
1/2 cup ricotta cheese
1 tablespoon grated orange zest
1/2 teaspoon salt
1 large egg, lightly beaten
3 1/2 - 4 cups flour
Glaze
1 large egg, lightly beaten
Icing
1 cup powdered sugar
1 1/2 - 2 tablespoons fresh orange juice

Preparation

In large bowl, dissolve yeast in warm water and let stand til foamy, about 5-10 minutes.
Stir warm milk, orange juice, sugar, ricotta, orange zest, salt, and egg into the yeast mixture.
Using the paddle attachment, beat 2 cups flour on low speed into the yeast mixture until a wet dough forms.
Beat in the remaining dough, 1/2 cup at a time, until a stiff dough forms.
Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5-10 minutes, adding more flour as needed to prevent sticking.
Place dough into a large greased bowl, turn to coat.
Cover loosely with a damp towel or cloth and let rise in a warm place til doubled in bulk, about 1 1/2 hours.
Grease a 10\" springform pan.
Punch down dough and turn out onto a lightly floured surface and knead for 1 to 2 minutes.
Divide the dough into 3 equal pieces and roll each piece into 20\" long ropes.
Braid the ropes together.
Coil braided dough into prepared pan and tuck ends under.
Cover loosely with a damp towel and let rise again til almost doubled, about 30 minutes.
Brush dough with the glaze.
Bake in 425 oven about 25-30 minutes til the top of the cake is golden brown.
Turn cake out onto a wire rack to cool slightly.
Icing:.
In small bowl, stir together powdered sugar and orange juice til smooth.
Spread icing over warm cake.
Serve warm.